If you read my Las Vegas recap post, I shared that I experienced the yummiest margarita at the Water Grill. Since then, I have wanted to try and re-create it at home. Paul and I did some digging and created a very similar version that I wanted to share on the blog. Note: the instructions for the cucumber puree will leave you with a ton extra. Feel free to cut the puree portion of the recipe in half if you aren’t planning on making 15 margaritas.
Ingredients:
- 2 oz silver Tequila
- 2 cucumbers
- 10 medium basil leaves
- 2 medium Jalapeño peppers, sliced
- 0.5 oz Agave syrup
- Tajin salt
Instructions:
- Remove the ends of the cucumber and chop into 1-inch pieces.
- Add to the blender and begin to blend on low. As the cucumber begins to liquefy, increase the speed to high.
- Add the jalapeño and basil to the blender and puree on high for about 30 seconds.
- Once you finish the puree, add 1 oz lime juice, 0.75 oz cucumber puree, and 0.5 oz Agave syrup to a cocktail shaker. Add ice and shake.
- Dip the rims of the margarita glasses in lime juice and then Tajin salt. Add ice (we love to use fun whiskey ice cubs).
- Pour into your garnished margarita glasses and enjoy!
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xoxo Olivia
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